Classic LasagnaIngredients:
For the Meat Sauce:
1 pound ground beef 1 pound Italian sausage, removed from casing 1 yellow onion, chopped 3 cloves garlic, minced 2 (28 ounce) cans crushed tomatoes 1 (15 ounce) can tomato sauce 1 (15 ounce) can tomato paste 1/2 cup dry red wine (or water) 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon sugar Salt and pepper to tasteFor the Béchamel Sauce:
4 tablespoons unsalted butter 1/4 cup all-purpose flour 4 cups whole milk 1/2 teaspoon salt 1/4 teaspoon black pepper Pinch of ground nutmegFor the Lasagna Assembly:
12 lasagna noodles 1 (15 ounce) container ricotta cheese 1 (1 pound) container cottage cheese 1 (15 ounce) container shredded mozzarella cheese 1/2 cup grated Parmesan cheeseInstructions:
To Make the Meat Sauce:
1.
In a large skillet, brown the ground beef and Italian sausage over medium heat.
2.
Drain off any excess fat.
3.
Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
4.
Stir in the crushed tomatoes, tomato sauce, tomato paste, red wine (or water), oregano, basil, sugar, salt, and pepper.
5.
Bring to a simmer and cook for at least 30 minutes, or up to 2 hours.
To Make the Béchamel Sauce:
1.
In a medium saucepan, melt the butter over medium heat.
2.
Whisk in the flour and cook for 1 minute.
3.
Gradually whisk in the milk until smooth.
4.
Bring to a simmer and cook, stirring constantly, until thickened, about 5-7 minutes.
5.
Season with salt, pepper, and nutmeg.
To Assemble the Lasagna:
1.
Preheat oven to 375°F (190°C).
2.
Grease a 13×9 inch baking dish.
3.
Spread 1 cup of meat sauce on the bottom of the dish.
4.
Top with 4 lasagna noodles.
5.
Spread with 1/2 cup of ricotta cheese, 1/4 cup of cottage cheese, and 1/2 cup of mozzarella cheese.
6.
Repeat layers twice more.
7.
Top with the remaining 1 cup of meat sauce and sprinkle with Parmesan cheese.
8.
Bake for 45-50 minutes, or until bubbly and hot all the way through.
9.
Let stand for 10 minutes before serving.
Enjoy your delicious classic lasagna!

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